This Soft Raspberry Coconut Ice from Dan Lepard tastes good, it’s pretty, easy to make and you don’t need to cook it.

It’s kind of retro too.

Making this for an after school treat was a good excuse to buy mascarpone and raspberries. It meant I could also concoct some layered desserts with crushed amaretti’s and Greek yoghurt. We’ve just eaten those, but we have a big plateful of these coconut treats to last until the Weekend.

This is my most used book at the moment – constantly open at the walnut and red wine loaf, with several visits to chocolate custard muffins. I agree that Dan’s explanations allow you to understand the recipe so put your own twist on it. Your coconut ice is beautiful.